It wasn’t a very restful weekend, perhaps, but I did skip my usual demo routine. Today, I had a slow-paced afternoon, a relative lack of productivity.

I didn’t really have lunch today, but I made some mochi-mochi an pan in the morning, which I ate around 11am or so. It was just a milk-based yeast dough with a bit of mochi-ko in it, and I made small balls filled with anko, sweetened red bean paste. I made two flat savory rolls also: gomashio, black sesame and coarse salt.

Somehow I was craving a savory, quichelike tart today, but I didn’t want to have a meal mostly composed of butter, cheese and eggs, especially since I’ve been slightly dairy-heavy this week.

So I made a little salad, and I roasted halves of delicata squash stuffed with shredded satsumaimo. The satsumaimo was still tossed with a modest amount of melted butter, and a little black sugar and salt. It allowed me to serve a lighter portion of the tart.

I made the tart with a half-wholemeal crust, a lot of butter, and a little mace. I caramelized some shallots with some thyme, and I sauteed some incredibly cheap chanterelles with garlic. For the cheese, I used a cheap, unremarkable raclette from Trader Joe’s. I usually expect raclette to be a bit more aromatic, but this was a pretty bland one; that turned out to be just fine for the purpose of making a quiche, but I would have been disappointed if I actually made raclette.

My crust turned out to be fairly crumbly. I think my beads were a bit too fine to produce a very flaky result, but the texture worked out to be pleasant enough.

Chantart-delicata